Search results for: Disgorgement
Disgorgement (or dégorgement):
When making sparkling wine, this technique is used to remove frozen sediment remaining in the bottle after the second fermentation. Sediment settles in the bottle neck and the neck is then dipped into a brine solution and frozen. Working quickly, the bottle is turned upright and the crown cork removed. The plug of frozen sediment is ejected by the pressure of the carbon dioxide.
Indicates that the lees have been removed from a sparkling wine just prior to release. After sparkling wine has undergone the second fermentation in the bottle, the wine can remain on the lees for many years to develop additional complexity and richness.
An inexpensive but risky and difficult-to-control method of producing sparkling wine, and almost certainly the oldest, in which the primary fermentation is stopped before completing, and a secondary fermentation occurs in the bottle, ending when the yeast cells deplete the supply of residual sugar. There is no dosage, or sugar addition, to kick-start the secondary fermentation, and the wine is not disgorged to remove any sediment or lees remaining afterward.